Preparation

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with oil, kosher salt, and pepper in a bowl. Spread in 1 layer in a shallow (1-inch-deep) baking pan and roast, turning over with tongs halfway through roasting, until golden brown and tender, 20 to 25 minutes total. Transfer cauliflower with a slotted spoon to paper towels to drain, then carefully pour oil from baking pan through a fine-mesh sieve into a small bowl.

While cauliflower roasts, bring hominy and cream just to a simmer in a 1- to 1 1/2-quart heavy saucepan over moderate heat, then remove from heat and let stand, uncovered, stirring occasionally, 20 minutes.